2-Acetyl-2-thiazoline

Modify Date: 2024-01-09 11:26:37

2-Acetyl-2-thiazoline Structure
2-Acetyl-2-thiazoline structure
Common Name 2-Acetyl-2-thiazoline
CAS Number 29926-41-8 Molecular Weight 129.180
Density 1.3±0.1 g/cm3 Boiling Point 223.8±23.0 °C at 760 mmHg
Molecular Formula C5H7NOS Melting Point 26-30ºC
MSDS Chinese USA Flash Point 89.2±22.6 °C
Symbol GHS06
GHS06
Signal Word Danger

 Names

Name 1-(4,5-dihydro-1,3-thiazol-2-yl)ethanone
Synonym More Synonyms

 Chemical & Physical Properties

Density 1.3±0.1 g/cm3
Boiling Point 223.8±23.0 °C at 760 mmHg
Melting Point 26-30ºC
Molecular Formula C5H7NOS
Molecular Weight 129.180
Flash Point 89.2±22.6 °C
Exact Mass 129.024841
PSA 54.73000
LogP -0.89
Vapour Pressure 0.1±0.4 mmHg at 25°C
Index of Refraction 1.609
Storage condition 2-8°C

 Safety Information

Symbol GHS06
GHS06
Signal Word Danger
Hazard Statements H301-H319
Precautionary Statements P301 + P310-P305 + P351 + P338
Personal Protective Equipment dust mask type N95 (US);Eyeshields;Faceshields;Gloves
Hazard Codes Xn:Harmful;
Risk Phrases R22;R36
Safety Phrases S26
RIDADR UN 2811
WGK Germany 3
HS Code 2934100090

 Customs

HS Code 2934100090
Summary 2934100090 other compounds containing an unfused thiazole ring (whether or not hydrogenated) in the structure VAT:17.0% Tax rebate rate:9.0% Supervision conditions:none MFN tariff:6.5% General tariff:20.0%

 Articles3

More Articles
Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds.

Chem. Rev. 106(6) , 2299-319, (2006)

Identification of potent odorants in different green tea varieties using flavor dilution technique.

J. Agric. Food Chem. 50(20) , 5660-3, (2002)

Two kinds of pan-fired green teas (Japanese Kamairi-cha and Chinese Longing tea) were compared with the common Japanese green tea (Sen-cha). Application of the aroma extract dilution analysis (AEDA) u...

Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.

J. Agric. Food Chem. 50(8) , 2350-5, (2002)

Roasted notes contribute to the flavor of thermally processed foods such as meat and bread. 2-Acetyl-2-thiazoline is one of the key volatile compounds responsible for the roasted and popcorn-like arom...

 Synonyms

MFCD00209496
Ethanone,1-(4,5-dihydro-2-thiazolyl)
UNII-TI3K1Q5Y1T
1-(4,5-Dihydrothiazol-2-yl)ethanone
2-Acetylthiazolin
1-(4,5-Dihydro-1,3-thiazol-2-yl)ethanone
Ethanone, 1-(4,5-dihydro-2-thiazolyl)-
2-Acetyl-2-thiazoline